Hello I have been making Beer Can Chicken pretty much and love the taste. I want to have some friends over for that but two things I would have to change. One, one of them can't have sugar and two, one can't have salt. What is the other way without losing the tastes?

Timely question as we had the same dilemma this weekend. We had South Beach dieters and no salters for dinner, and I wanted to do some beer can chickens. I simply left the salt and sugar out of my standard red rub, and went heavier on the other spices ( cumin, granulated onion and garlic, oregano, and some hot pepper) No one had any complaints.

Also, there was a thread here a while back about room for beer can chickens on a Weber 22 ½ kettle. I simply put the rotisserie ring on the grill. Worked perfectly. Using briquettes and a couple of chunks of apple wood the temperature averaged 350 and it took an hour and 20 minutes for two chickens.

The first time I cooked chicken, was with slices of garlic and thyme under the skin of the chicken. That was one of the best tasting chickens I have ever had. I suggest just putting those under the skin. Say... 1-2 cloves of garlic... and 2-4 sprigs of thyme. Sprinkle a bit of pepper under there and inside, too.